Title

Oxidation of fish oil supplements in Australia

Author Faculty (Discipline)

Nursing

Document Type

Article

Publication Date

7-4-2019

Early Online Version

1-9-2019

JOURNAL

International Journal of Food Sciences and Nutrition

VOLUME NUMBER

70

ISSUE NUMBER

5

PAGE NUMBERS

540-550

ISSN

1465-3478

Embargo Period

1-22-2019

ANZSRC / FoR Code

111199 Nutrition and Dietetics not elsewhere classified| 111716 Preventive Medicine

Reportable Items (HERDC/ERA)

C1

Abstract

Fish oils oxidise readily, forming primary and secondary oxidation products, which may be harmful for humans. Some recent studies reported that fish oil supplements in Australasia are oxidised above acceptable international limits, however other studies reported low levels of oxidation. This study employed peroxide and p-anisidine values determination to measure primary and secondary oxidation of fish oils in the Australian market. Of 26 supplements tested, 38% exceeded the limit for primary oxidation, 25% exceeded the limit for secondary oxidation and 33% exceeded the limit for total oxidation, according to international recommendations. Four specially marketed supplements were found to deliver significantly lower amounts of fish oil per capsule (165 vs. 577 mg, p = .007), yet cost significantly more on a per gram basis ($2.97 vs $0.39, p < .001). However, there were no differences in any oxidative markers between regular supplements and the specially marketed products.

Link to publisher version (DOI)

https://doi.org/10.1080/09637486.2018.1542666

Peer Review

Before publication

Comments

Due to copyright restrictions this article is unavailable for download.

Copyright © 2019 Informa UK Limited

This article may be accessed from the publisher here.

At the time of writing Ross Grant was affiliated with Avondale College of Higher Education as a Conjoint Associate Professor.


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